Blueberry Lemon Zucchini Bundt Cake
13
This could possibly be the moistest zucchini cake you have ever tried, with plump sweet blueberries and tart fresh lemon rind.
12
3 1/2 cups all-purpose flour, plus additional for coating blueberries
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
4 eggs, beaten
3 cups sugar
1 cup vegetable oil
2/3 cup water
1 teaspoon lemon juice
2 cups grated zucchini
1 1/2 – 2 cups fresh blueberries
2 – 3 tablespoons lemon rind
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
4 eggs, beaten
3 cups sugar
1 cup vegetable oil
2/3 cup water
1 teaspoon lemon juice
2 cups grated zucchini
1 1/2 – 2 cups fresh blueberries
2 – 3 tablespoons lemon rind
Preheat oven to 350 degrees. Grease and flour a Bundt pan (or use an all-in-one baking spray). Put flour, cinnamon, nutmeg, salt and soda in a small bowl and whisk together completely. Combine eggs, sugar,...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
516
Sodium
663mg
27% DV
Fat
19g
30% DV
Protein
6g
12% DV
Carbs
84g
28% DV
Fiber
3g
12% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
15g
78%
Polysaturated Fat
1g
7%
Monosaturated Fat
2g
17%
Cholesterol
1mg
0%
Sodium
663mg
27%
Potassium
183mg
5%
Protein
6g
12%
% DAILY VALUE*
Total Carbohydrate
Fiber
3g
12%
Sugar
53g
106%
Vitamin A
216IU
4%
Vitamin B6
0.92mg
46%
Vitamin C
4mg
6%
Calcium
18mg
1%
Iron
2mg
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
